Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, khatoon (nan) panjereh (persian dessert). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Khatoon (Nan) Panjereh (Persian Dessert) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Khatoon (Nan) Panjereh (Persian Dessert) is something that I’ve loved my whole life. They’re fine and they look wonderful.

Great recipe for Khatoon (Nan) Panjereh (Persian Dessert). They can be found most frequently in March during the Iranian New Year. "Khatoon. Here is how you cook it.

To begin with this recipe, we must first prepare a few components. You can have khatoon (nan) panjereh (persian dessert) using 8 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Khatoon (Nan) Panjereh (Persian Dessert):

1. Take 150 ml Starch (or joshinko or shiratamako)
2. Prepare 3/4 flour Cake flour
3. Make ready 1 Vanilla powder (or a little bit of vanilla essence) omit if using rose water instead
4. Prepare 4 large Eggs
5. Get 100 ml Milk (or rose water)
6. Take 1 pinch Salt
7. Make ready 1 Powdered sugar
8. Prepare 1 Vegetable oil

This cookie is one of the most special and delicious Iranian pastries that is often prepared during the Persian new year. Make the Nan Panjereh recipe now and enjoy the taste! How to make Nan Panjereh in easy steps. Similar to the funnel cake, the nan panjareh are deep fried and then dusted with powdered sugar.

Instructions to make Khatoon (Nan) Panjereh (Persian Dessert):

1. About the cookie molds (rosette irons): In Japan, similar types of molds are sold under names such as "kuchele-style" and "rosette-style" molds.
2. Assemble the rosette molds.
3. Sift the cake flour.
4. Dissolve the starch with about 4 tbsp of rose water or milk (if using joshinko or shiratamako, add more than 100 ml to dissolve). If using shiratamako, use the powdered type since the coarse type is difficult to handle.
5. In a separate bowl, whisk the eggs. Gradually add in a pinch of salt and the cake flour and mix.
6. Combine the two batters from Steps 4 and 5 and mix well.
7. Add vanilla essence and mix well (omit if using rose water). The batter should be smooth and somewhat on the thin side.
8. Soak the mold in heated oil and heat well so the batter will stick well.
9. Reduce the heat a slightly after heating the mold. Dip the mold into the batter and let it adhere to about 3/4 the height of mold.
10. Deep fry the mold in 160℃ oil.
11. Shake the mold a bit while submerged in heated oil. The batter should slide off with ease.
12. They should look like this (if the oil temperature is too high, the batter won't slide off easily).
13. Once they turn crispy, flip them upside down and deep fry the other side.
14. When they're nice and crispy, remove from the pan to drain and cool.
15. After they have cooled, sprinkle with plenty of powdered sugar and they're done. (The one in the picture is made with a smaller mold).
16. All finished!

You use a rosette iron, though, to form the shape, instead of drizzling the batter haphazardly into the oil. Persian desserts were highly influenced by the French. NAN PANJEREH CALORIES & NUTRITION VALUES. Nan Panjereh (nan: bread, panjereh: Window) main ingredients are eggs and flour and cornstarch. What Iranians/Persians call their traditional window cookies, nan panjereh'i, which is a thin, deep-fried pastry, made with intricately designed irons, is internationally known as 'rosettes'.

So that is going to wrap it up for this special food khatoon (nan) panjereh (persian dessert) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!